Trim beef sirloin tips of excess fat and sinew. Seam out into three major muscles. (You will have some smaller pieces that come from several smaller seams. These are good for soups, stews, braises or grind). Cut across the grain into 3-4 ounce (84-112 gram) medallions.

Pound the medallions on both sides using a meat tenderizer until approximately ¼ inch (6.3 mm) thick.

Fill each pounded medallion with 3 ounces (84 grams) of crab stuffing. Roll into a cylinder with one side overlapping the other and secure with a wooden skewer.

Prepare the Italian breadcrumbs by combining all ingredients in a mixing bowl.

Prepare the lemon butter by heating all ingredients together until butter is melted.

Dip each spiedini (“spiedini” means “skewered” in Italian) in garlic lemon butter and roll in seasoned breadcrumbs. Place on a sizzle platter and drizzle with more garlic lemon butter.

Bake in oven at 450°F (232°C) for 7 minutes, then place under a broiler or cheese melter until golden brown.